Best Ruth’s Chris Copycat Sweet Potato Casserole

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Creamy, sweet, and topped with a rich, buttery pecan crust, this Ruth’s Chris Copycat Sweet Potato Casserole is the ultimate comfort food. A classic side dish turned holiday staple, it’s the perfect marriage of velvety mashed sweet potatoes and a crunchy praline topping that caramelizes beautifully in the oven. It’s indulgent, festive, and surprisingly easy to make — the kind of dish that steals the show at Thanksgiving or Christmas, but feels just as welcome at any weekend dinner.

The beauty of this casserole lies in its texture and flavor contrast — silky sweet potatoes meet a brown sugar pecan crumble for that irresistible sweet-savory bite. While the original Ruth’s Chris version is known for its luxurious presentation in a steakhouse setting, this copycat brings the same decadence to your home kitchen without complicated steps. Whether you’re serving it with turkey, roast beef, or enjoying it solo, one bite is all it takes to understand why this dish has such a devoted following.

Why You’ll Love This Ruth’s Chris Copycat Sweet Potato Casserole

• It’s a crowd-pleaser that doubles as a dessert-like side dish.
• Incredibly simple to make with basic pantry ingredients.
• The sweet potato base is rich and creamy, perfectly complemented by the crisp pecan topping.
• Great for making ahead — it reheats beautifully without losing flavor or texture.
• Elevates any meal, whether it’s a holiday spread or a cozy weeknight dinner.

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Preparation Phase & Tools to Use

To get the perfect consistency and flavor, start by gathering the right tools:

• Potato Masher or Hand Mixer: Essential for achieving that creamy, lump-free sweet potato texture.
• 9×13 Baking Dish: Provides even heat distribution and enough space for a generous topping.
• Mixing Bowls: You’ll need at least two — one for the sweet potato mixture and another for the pecan topping.
• Rubber Spatula: Helps scrape down the sides of the bowl and evenly spread layers.
• Oven: The final baking brings everything together with a golden-brown finish.

Each tool plays a role in creating the casserole’s iconic layered effect — smooth bottom, crisp top — so don’t skip out on any.

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Preparation Tips

Bake or boil your sweet potatoes until they’re fork-tender for easier mashing and deeper flavor. Avoid overmixing the mash — a light hand ensures a fluffy texture. Toasting the pecans beforehand intensifies their flavor and crunch, taking the topping to the next level. Always taste the sweet potato base before baking to adjust sugar, salt, or spice levels. Lastly, for the topping, use cold butter when mixing the crumble — it helps create that perfect crumbly texture after baking.

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Ingredients for This Ruth’s Chris Copycat Sweet Potato Casserole

For the Sweet Potato Base:

• 4 cups mashed sweet potatoes (about 3 large sweet potatoes, peeled and boiled or baked)
• 3/4 cup granulated sugar
• 2 large eggs, beaten
• 1/2 cup whole milk (or evaporated milk for creamier texture)
• 1/3 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

For the Pecan Topping:

• 1 cup light brown sugar, packed
• 1/3 cup all-purpose flour
• 1 cup chopped pecans (lightly toasted for extra crunch)
• 1/3 cup unsalted butter, softened (not melted)

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Step 1: Prepare the Sweet Potatoes

Peel and cut the sweet potatoes into chunks. Boil them in salted water until fork tender, about 15–20 minutes. Alternatively, you can roast them at 400°F for about 45 minutes for a richer flavor. Once cooked, drain and mash until smooth. You’ll need about 4 cups of mashed sweet potatoes.

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Step 2: Mix the Sweet Potato Filling

In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, milk, melted butter, vanilla extract, and salt. Use a hand mixer or whisk to blend the ingredients until smooth and fluffy. Taste and adjust sweetness or salt, if needed.

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Step 3: Assemble the Base Layer

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Pour the sweet potato mixture into the dish and smooth it out with a rubber spatula to create an even layer.

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Step 4: Make the Pecan Topping

In a separate bowl, mix together the brown sugar and flour. Add the softened butter and use a fork or pastry cutter to blend until crumbly. Stir in the chopped pecans. The mixture should have a coarse, chunky texture.

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Step 5: Add the Topping and Bake

Evenly sprinkle the pecan topping over the sweet potato base. Don’t press it down — you want it to stay light and crumbly. Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the topping is golden brown and the filling is heated through.

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Step 6: Serve and Enjoy

Let the casserole rest for 5–10 minutes before serving. This allows the layers to set slightly and makes serving easier. Serve warm as a side dish or even as a dessert-like treat. Perfect with turkey, ham, or just a big spoon!

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Notes

This sweet potato casserole is versatile and forgiving. You can make it a day in advance and simply reheat it before serving — it tastes just as good, if not better, after the flavors have had time to meld. If you’re looking to cut down on sugar, you can slightly reduce the amount in the filling or topping without compromising the dish. Want to make it extra rich? Swap milk for heavy cream or evaporated milk for a deeper flavor. The topping can also be customized with oats or coconut for a unique twist.

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Watch Out for These Mistakes While Cooking

• Using watery sweet potatoes: Make sure to drain boiled potatoes thoroughly or opt for baking them to reduce excess moisture.
• Overmixing the filling: This can result in a dense texture. Mix just until combined and smooth.
• Skipping the pecan toasting step: It enhances the flavor and adds crunch — a little effort goes a long way.
• Using melted butter in the topping: It changes the crumble texture. Always use softened butter for the topping.
• Overbaking: Keep an eye on the casserole — the topping should be golden, not burnt.

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Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave individual portions or warm the entire casserole in a 300°F oven until heated through. If you want to freeze the dish, assemble it without baking and freeze for up to 2 months. Thaw overnight in the fridge and bake as instructed.

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Estimated Nutrition (per serving, approx. 8 servings)

• Calories: 420
• Protein: 5g
• Carbohydrates: 50g
• Sugars: 28g
• Fat: 22g
• Saturated Fat: 10g
• Fiber: 4g
• Sodium: 160mg
• Cholesterol: 70mg

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Frequently Asked Questions

Can I use canned sweet potatoes?

Yes, canned sweet potatoes or yams can be used. Just be sure to drain them well and reduce added sugar since canned varieties are often sweetened.

Can I make this ahead of time?

Absolutely. Assemble the entire casserole a day ahead and refrigerate. Bake just before serving.

Is this sweet potato casserole gluten-free?

The filling is naturally gluten-free. To make the topping gluten-free, use a 1:1 gluten-free flour substitute.

Can I double the recipe?

Yes, simply double all ingredients and use a larger baking dish or two standard 9×13 dishes.

What can I substitute for pecans?

Walnuts are a great alternative. For a nut-free version, try using a streusel topping made with oats.

Can I use almond milk or dairy-free alternatives?

Yes, you can substitute any milk alternative. Just make sure it’s unsweetened to control the overall sweetness.

Can I freeze this casserole?

Yes, freeze before baking for best results. Thaw overnight in the fridge and bake when ready to serve.

How do I keep the topping crunchy?

Avoid covering the casserole with foil while baking and don’t overmix the topping ingredients.

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Conclusion

This Ruth’s Chris Copycat Sweet Potato Casserole brings restaurant-quality flavor to your dinner table with minimal effort. Creamy, sweet, and perfectly balanced with a crisp pecan topping, it’s a show-stopping side dish for holidays and everyday meals alike. With easy prep, customizable options, and great make-ahead potential, this casserole will quickly become a family favorite.

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